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OfflineGreenHorns
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Penicillium Roqueforti question
    #26684876 - 05/21/20 07:25 AM (12 days, 3 hours ago)

I know it's not something many of us play with here but I was curious if anyone has cultured this fungus for home medicinal use? If so I'd love to hear some testimonials and insight to avoid or neautralize some of the toxins it produces


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InvisibleAndyHinton


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Re: Penicillium Roqueforti question [Re: GreenHorns]
    #26688492 - 05/22/20 05:37 PM (10 days, 17 hours ago)

Yeah. It's extremely easy to isolate from blue cheese. I keep a tube of it for that reason. Also, Aspergillus niger for its huge biosynthetic potential. Just don't sniff the tube and you'll be fine.


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OfflineGreenHorns
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Re: Penicillium Roqueforti question [Re: AndyHinton]
    #26688549 - 05/22/20 05:55 PM (10 days, 16 hours ago)

Awesome thanks so much! I've got a brie in the fridge right now and I'm going to experiment with it tonight. Any insight regarding the potential toxicity from old cultures? Wiki talks about some toxins in the metabolites. I'll for sure look into Aspergillus Niger.


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InvisibleAndyHinton


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Re: Penicillium Roqueforti question [Re: GreenHorns]
    #26689070 - 05/22/20 10:24 PM (10 days, 12 hours ago)

You'd need a blue cheese like Roquefort, Stilton, or Gorgonzola. Glancing through the Wikipedia citations, the toxic metabolites of penicillin seem strain-dependent, more common in random environmental isolates than blue cheese cultures, and not particularly harmful in any case. Unless you ate like twice your bodyweight in blue cheese or drank gallons of moldy broth. Aspergillus is known to produce carcinogens, and as far as I know, isn't used in any food.


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OfflineGreenHorns
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Re: Penicillium Roqueforti question [Re: AndyHinton]
    #26689074 - 05/22/20 10:27 PM (10 days, 12 hours ago)

Great info! Agar cooling now. The fun begins. Super appreciate the insight. Thanks bud.


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InvisiblebodhisattaM
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Re: Penicillium Roqueforti question [Re: AndyHinton]
    #26689261 - 05/22/20 11:52 PM (10 days, 11 hours ago)

Quote:

AndyHinton said:
You'd need a blue cheese like Roquefort, Stilton, or Gorgonzola. Glancing through the Wikipedia citations, the toxic metabolites of penicillin seem strain-dependent, more common in random environmental isolates than blue cheese cultures, and not particularly harmful in any case. Unless you ate like twice your bodyweight in blue cheese or drank gallons of moldy broth. Aspergillus is known to produce carcinogens, and as far as I know, isn't used in any food.



While it's not directly in the food. Most citric acid that's for use in food came from aspergillus


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OfflineGreenHorns
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Re: Penicillium Roqueforti question [Re: bodhisatta]
    #26689267 - 05/22/20 11:54 PM (10 days, 10 hours ago)

Hey dude thanks for the additional insight. Side note my go to agar teks came from your posts. Thanks friend.


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